Ingredients
1/4 c. extra-virgin olive oil, plus more for drizzling
2 tbsp. McCormick Grill Mates Montreal Chicken Seasoning
1/2 c. Greek yogurt
1 tbsp. fresh lemon juice
1 15-oz. can chickpeas, rinsed, drained, and patted dry
1 12-oz. container cherry tomatoes
1 9-oz. zucchini, quartered lengthwise and cut into 1-inch pieces
1/2 large red onion, diced
4 garlic cloves, smashed
4 boneless, skinless chicken breasts
Preparation
Step 1Preheat oven to 425° with a rack in the middle shelf. Mix the oil and 5 teaspoons of seasoning in a small bowl. Pour 1 teaspoon of the spiced oil mixture into medium bowl and whisk the yogurt and lemon juice into the oil. Keep yogurt sauce refrigerated until ready to serve. Step 2On a large rimmed baking sheet, combine chickpeas, tomatoes, zucchini, onion, and garlic. Add chicken breasts and drizzle everything with remaining spice oil; toss to coat. Arrange chicken top side up evenly spaced in the vegetables and sprinkle the top of the chicken with remaining 1 teaspoon of seasoning. Step 3Roast on the middle rack for 15 minutes, then turn the oven to broil and broil for another 7 to 10 minutes, until chicken is cooked through, cherry tomatoes just burst, and vegetables are tender. Serve yogurt sauce with roasted chicken and vegetables.
Have you made this yet? Let us know how it went in the comments below!
